Juice & Beverage

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Aprovechamiento de los Residuos del Membrillo (Cydonia oblonga L.) como Fuente de Compuestos Bioactivos

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Authors: 
Mario Espinoza
Authors: 
Elvia Gómez
Authors: 
Julio Aguilar
Authors: 
Jhonatan Cabanillas
Authors: 
Miguel Santa Cruz
Authors: 
Iris Rodríguez
Authors: 
Raúl Ríos
Authors: 
Ivette Zuta
Authors: 
Raúl Siche
Publisher: 
Agroindustrial Science
Year: 
2,015

Capacidad Antioxidante y Contenido de Fenoles Totales en Café y Subproductos del Café Producido y Comercializado en Norte de Santander (Colombia)

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Authors: 
Libia Foncesa-García
Authors: 
Lilia S. Calderón-Jaimes
Authors: 
María E. Riviera
Publisher: 
Revista de las Facultades de las Ciencias Farmacéuticas y Alimentarias
Year: 
2,014

Efecto de la Temperatura y Radiación Ultravioleta de Onda Corta en el Contenido de Ácido L-ascórbico en Zumo de Naranja (Citrus sinensis)

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Authors: 
Acurio Liliana
Authors: 
Villacís José
Authors: 
Salazar Diego
Authors: 
Pérez Lander
Authors: 
Valencia Alex
Publisher: 
Revista Alimentos Hoy
Year: 
2,015

Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

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Authors: 
Tatiana Koutchma
Authors: 
Vladimir Popovi´
Authors: 
Valquiria Ros-Polski
Authors: 
Anthony Popielarz
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,016

Revalorizacion de Subproductos del Vino como Aporte a la Industria de Alimentos y a un Desarrollo Sostenible

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Authors: 
Diana Chaves
Authors: 
Steven Terranova
Authors: 
Patricia Chaparro
Publisher: 
Revista de la Asociación Colombiana de Ciencia Tecnología de Alimentos
Year: 
2,017

Summary Report on Potential for Wine Tourism in Bolivia

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Authors: 
CBI Market Intelligence
Publisher: 
CBI Ministry of Foreign Affairs
Year: 
2,014

Production of Good Quality Wine from Single and Mixture of Fruit Peels

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Authors: 
J. Balamaze
Authors: 
J. Wambete
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2,017

Cassava: Production and Processing

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Contents:

1. Description of the plant
2. Cassava production
3. Cassava harvesting
4. Storing cassava
5. Some food products based on cassava leaves
6. Cassava processing
7. Socio-economic indicators
8. Additional information

Authors: 
Justin Kouakou
Authors: 
Samuel Nanga Nanga
Authors: 
Catherine Plagne-Ismail
Authors: 
Aman Mazalo Pali
Authors: 
Kukom Edoh Ognakossan
Publisher: 
Pro-Agro
Year: 
2,016

Investigation of Yield Regulation of Red Grapes on the Concentration of Some Crucial Wine Components

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Authors: 
Kinga K. Rácz
Authors: 
Miklós Kállay
Authors: 
Nóra Bakos-Barczi
Authors: 
László Rácz
Authors: 
Csaba Csutorás
Publisher: 
Scientific Research Publishing
Year: 
2,016

Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies

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           The aims of the present work were to study the composition of almond and pistachio juices processing by-products and their use in cookies formulation. These by-products have relatively high carbohydrate, protein, fat, calcium and magnesium contents.

Authors: 
Assaâd Sila
Authors: 
Nadia Bayar
Authors: 
Imen Ghazala
Authors: 
Nadhem Sayari
Authors: 
Ellouz-Chaabouni S
Authors: 
Ali Bougatef
Authors: 
Ellouz-Ghorbel R
Publisher: 
Journal of Food Processing & Technology
Year: 
2,016
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